As I may have mentioned a couple of times, The Goddess loves, loves, loves garlic. Is there such a thing as too much garlic? She thinks not. If garlic isn’t your thing, you need to stop reading right now. Go do something else and wait for the next post. But, if garlic is your thing, then read on, my friend, read on. Now, in all honesty, I do have friends that aren’t fans of garlic. On some level, I suppose I understand their aversion, but being the optimist that I am, I hold out hope that they will one day get on board the garlic express! The amount of garlic in this mixture is pretty intense, but feel free to use less. I won’t think less of you. I promise, I won’t.
David Leite, over at leitesculinaria.com, supplied the world with his wonderful, enlightening, thrilling and spectacularly flexible and luscious milk mayonnaise recipe. I’ve mentioned David and his website before…it sounds like we’re close friends, doesn’t it? We’re not. David has better things to do with his time, you know, like doing laundry, dusting, or watching paint dry. Anyway, if you aren’t familiar with him (and why aren’t you?), hop right on over to his blog and start following him now. I have posted my own riff or version of his recipe here. Anyway, back to our little garlic-laden, schmear here.
I think one of the reasons I love this mayo so much is the texture. Luscious is the perfect adjective for it. It’s velvet on your tongue. And there’s an airy quality that regular egg-based mayo’s just don’t have. Also, no raw egg to worry about, not that I worry too much about that anyway. But, clearly it’s no issue here.
A schmear…isn’t that a great little word? I love Yiddish words. They are just so descriptive. Anyway, as I was saying, a schmear of this on a roast beef sandwich, a turkey sandwich (and in the very near future, you know there will be plenty of those), is a flavor to relish. Or use as a substitute for tartar sauce or remoulade. One of my absolute favorite uses is as a dip for French fries or fried yuca. But, since it’s the season for roasted root veggies, it makes a great dip for such lovelies as roasted beets, parsnips, carrots, winter squash and potatoes. A somewhat classic aïoli platter. Honestly, you can find all sorts of good things to use this with, but I really do love it with a platter of roasted veggies, some good bread and a nice IPA or hard apple cider.
Everything goes into the blender, except the oil and the cilantro. Then, whirl it all up and then, with the motor spinning away, ever so slowly, drizzle in the oil(s). When you’re happy with the consistency, toss in the cilantro and voilà! it’s done!
This makes a good two cups and it keeps very well.
I like to dip “bits” in it…here it’s a roasted carrot slice, but you’ll find all sorts of things to schmear it on or pour it over. You’ll need thin it out with a bit of extra milk, if you want to drizzle it on green beans, tomato slices, grilled chicken, tree bark (just checking to see if you’re paying attention!), or roast pork. These are just a few options, but you’ll find many more, I promise.
- 1 cup whole milk
- 1 scallion, cut into pieces, including some of the green part
- 4-5 large cloves garlic, sliced
- 1/2 teaspoon dry mustard
- 2-3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black or white pepper
- 2/3-3/4 cup vegetable oil
- 3 tablespoons good olive oil
- 1/4-1/3 cup fresh cilantro leaves
Place the milk, scallion, sliced garlic, dry mustard and lime juice in a blender container. Pop the lid on and whirl it up for about 30 seconds. Add the salt and pepper. Whirl again.
Combine the oils. With the motor running, carefully remove the center part of the lid and slowly drizzle the oil into the milk mixture until it reaches the consistency you want. Remember, that the mixture will thicken slightly as it chills. Now, add the cilantro leaves and whirl away. But, if you prefer to have some “bits” of leaves, pulse the mixture instead.
Taste and add more salt or lime juice, if desired. Pour into a jar or glass container. Cover and chill for at least 6 hours or up to 10 days (I’ve kept it for as long as two weeks and I’m still here!)
NOTE: You can substitute fresh basil or dill, if you prefer and swap out the lime juice for lemon juice. If you prefer to use this as a sauce or a “drizzle”, then simply thin it with some milk until you are happy with the consistency.
Garlic-Cilantro Aïoli Recipe©Marcia Lahens 2019. All rights reserved.
I stirred 2 teaspoons of horseradish into about 1/4 cup and served it on the side of a nice piece of pot roast. It was delicious.
In the spring, when the garlic scapes are abundant and all is right with the world, toss in a couple of scapes and leave out 1 clove of garlic (or not) and the cilantro.